Hollywood

In a Nutshell

Trained in Italy, the Lebanese chef crafts Mediterranean-inspired dishes such as seafood risotto and grilled lamb kebabs with mint jelly

The Fine Print

Promotional value expires 150 days after purchase. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required 24hr in advance for Friday and Saturday. Same-day reservation required for Sunday-Thursday. Dine-in only. Not valid for happy hour specials. Valid only for meat and vegetarian mezze appetizers. Valid only for entrees up to $26 each. Not valid on holidays.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

OOB Sirocco Mediterranean Restaurant & Lounge

Like a gentle dragon or the earth itself, a falafel’s rough exterior belies its inner warmth. Crunch through outer shells with this Groupon.

Choose from Six Options

Valid Sunday–Thursday:

$33 for dinner for two (up to a $67 value)

$65 for dinner for four (up to a $134 value)

$95 for dinner for six (up to a $201 value)<p>

Valid any night of the week:

$33 for dinner for two (up to a $67 value)

$65 for dinner for four (up to a $134 value)

$95 for dinner for six (up to a $201 value)<p>

All options include one vegetarian or meat appetizer per couple (up to a $15 value) and one entree per person (up to a $26 value). The menu includes appetizers such as stuffed grape leaves; beef tartare with bulgur, basil and mint, and olive oil; and lamb kebabs served over tahini salad. Choose from entrees such as seafood risotto, rib-eye steak with herbs and whipped potatoes, and portobello ravioli with creamy sun-dried-tomato-and-spinach sauce.<p>

Sirocco Mediterranean Restaurant & Lounge

Born in Beirut, Lebanon, Chef Federico Elkarout traveled across the Mediterranean Sea to hone his culinary skills in Italy. At Sirocco Mediterranean Restaurant & Lounge, he fashions local produce, tender meats, and fresh seafood into a menu that fuses the cuisines of the two countries. He grills halumi cheese infused with basil, tomato, and balsamic vinegar, tosses spaghetti with seasonal vegetables and lamb ragu, and serves fillets of wild-caught salmon with persimmons and seaweed salad. Careful presentation makes each dish appetizing to the eyes, which may fill with saliva rather than tears.

The restaurant's subdued lighting casts a glow over persimmon-orange walls, and white ceiling tapestries frame a central chandelier. Sips of wine and mixed drinks complement dinners and desserts such as housemade cheesecake and baklava.